Journal of Academic Research and Innovation
Abstract
This study investigates the effectiveness of edible coatings in extending the shelf life of strawberries while enhancing their sensory properties too. The primary objective is to preserve the visual appeal, texture, and overall quality of strawberries during storage through the application of a bio-based edible coating. The coating formulation consisted of a ternary blend of pectin, sodium alginate, and gelatin, enriched with thyme essential oil at two concentrations (5% and 10%). Further, strawberries were immersed in the formulated coating solutions and stored under controlled conditions. The results revealed a significant extension in shelf life for coated strawberries up to 9 days compared to only 3 days for uncoated controls. The presence of thyme essential oil played a pivotal role in slowing microbial spoilage and maintaining fruit firmness and appearance. The findings suggest that the synergistic combination of biopolymers and essential oils not only enhances the sensory properties of the films but also provides a promising, natural preservation method for perishable fruits like strawberries.
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Recommended Citation
Wiseman, Katie; Jaiswal, Lily; and Shankar, Shiv
(2025)
"Development of biopolymer and essential oils-based edible coatings to enhance the shelf life of Strawberries,"
Journal of Academic Research and Innovation:
Vol. 1:
Iss.
1, Article 5.
Available at:
https://arrow.tudublin.ie/jari/vol1/iss1/5